Filipino Eggplant Adobo - Adobong Talong
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
2 medium eggplants -- or 6 Japanese eggplants
1/2 cup vegetable oil
1/2 cup white distilled vinegar
1/4 cup soy sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
4 garlic clove -- minced
Cut the eggplants into 1-inch cubes, or if using Japanese eggplants, slice them lengthwise. In a skillet, fry the eggplant in hot oil until it is brown on both sides. Drain on paper towels.
Pour off the excess oil, add the remaining ingredients to the skillet, and simmer for 3-4 minutes. Add the eggplant to the sauce and simmer, covered, for another 5 minutes, stirring or turning the eggplant once. Serve with rice.
Makes 4-6 servings.
VARIATIONS:
OKRA ADOBO: Substitute 2 pounds whole okra for the eggplant and parboil for 2 minutes. Drain well, and saute the okra in 1/4 cup oil for 3-4 minutes. Add the remaining ingredients and simmer for 6-8 minutes. Makes 6-8 servings.
GREEN BEAN ADOBO: Substitute 2 pounds of green beans, cut in half, for the eggplant, and parboil for 2-3 minutes. Drain well and saute the beans in 2 tablespoons of oil for 2-3 minutes. Add the remaining ingredients and simmer for 6-8 minutes. Makes 6-8 servings.
Description:
"Filipino"
Cuisine:
"Filipino/Phillipin
Source:
"Filipino Cuisine: Recipe from the Islands by Gerry G. Gelle, Red Crane Books, 1997"
S(Formatted by Chupa Babi):
"Aug 2009"
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Per Serving (excluding unknown items): 255 Calories; 22g Fat (74.1% calories from fat); 3g Protein; 15g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 936mg Sodium
Exchanges: 0 Grain(Starch)
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